Dill Dip

This Dill Dip recipe is made from scratch with just a few simple ingredients. It’s creamy and full of dill flavor using dried herbs and spices. Perfect for fresh vegetables, potato chips, pretzel chips, bread, and crackers!

Dill dip in a small dark bowl surrounded by carrots, celery, cauliflower, broccoli, mini bell peppers and rye bread pieces on a dark plate.

Why You’ll Love This

This homemade dill dip comes together quickly! Just add ingredients to a bowl and mix. It comes together in less than 5 minutes.

It’s cool, creamy, loaded with flavor, and perfect for dipping fresh vegetables, pretzel chips, bread pieces, and much more! My mother used to make this dip and display it in a bread bowl.

This cool and creamy easy dill dip is also great for a sandwich or wrap spread!

Need a quick make ahead appetizer to serve guests? This dip will be a crowd-pleaser at all parties, picnics, holidays, and any gatherings.

Be sure to check out our other favorite appetizer recipes such as Honey Mustard Pretzels, Dill Pickle Chex Mix, Pigs in a Blanket, Dill Pickle Cheese Ball, and Buffalo Chicken Pinwheels.

Dill dip recipe ingredients on a dark surface.

How to Make Dill Dip

  • Combine the mayonnaise, sour cream, dried dill weed, dried parsley, onion powder, garlic powder, and kosher salt in a bowl and whisk together until it is smooth and creamy. Cover the bowl and refrigerate for at least 1 hour for the flavors to combine.
  • Serve with fresh vegetables, crackers, potato chips, pretzels, or bread.
Dill dip whisked together in a metal bowl on a dark surface.
Dill dip in a small dark bowl surrounded by carrots, celery, cauliflower, broccoli, mini bell peppers and rye bread pieces on a dark plate.


  • This recipe yields about 2 cups of dip. So go ahead and double the recipe for a larger crowd.
  • This dip is even better made a day ahead! Make it the night before you serve to give the flavors time to develop.
  • Store in an airtight container in the fridge for up to 4 days. I don’t recommend freezing this dip. I think the sour cream and mayo would separate when thawed.
  • Serve dill dip with your favorite fresh veggies such as carrots, celery sticks, cucumbers, broccoli, cauliflower, bell peppers, and cherry tomatoes. You can also serve it with potato chips, pretzels, pita chips, or bread pieces. It also makes a fantastic sandwich or wrap spread!
  • Fresh herbs: Fresh or dry dill and parsley work well too! I use dried herbs because they are a staple in my house. If using fresh herbs, which are not as strong as dried, double the amount called for in this recipe.
  • Most recipes call for dried minced onions. I prefer to use onion powder to avoid the texture of onions in this smooth dip.
  • You can substitute plain Greek yogurt for sour cream.
  • I recommend full fat mayo and sour cream for the best flavor and texture. But you can substitute low fat.

More Delicious Dip Recipes

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Dill dip in a small dark bowl surrounded by carrots, celery, cauliflower, broccoli, mini bell peppers and rye bread pieces on a dark plate.

Dill Dip Recipe

This cool and creamy dill dip is packed with flavor and goes great with vegetables, potato chips, pretzels, or bread. Perfect for any party!
5 from 1 vote
Print Pin Rate
Course: Appetizer, Dip, Snack, Spread
Cuisine: American
Prep Time: 5 minutes
Chilling Time: 1 hour
Servings: 12
Calories: 158kcal
Author: Leigh Harris


  • 1 cup Mayonnaise
  • 3/4 cup Sour cream
  • 2 tbsp Dried dill weed
  • 1 tbsp Dried parsley
  • 1 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/4 tsp Kosher salt or more to taste


  • In a medium-size bowl whisk together all the ingredients until smooth and creamy. Cover and refrigerate for at least 1 hour, up to overnight.
    1 cup Mayonnaise, 3/4 cup Sour cream, 2 tbsp Dried dill weed, 1 tbsp Dried parsley, 1 tsp Garlic powder, 1/2 tsp Onion powder, 1/4 tsp Kosher salt
  • Serve with fresh vegetables, potato chips, pretzels, crackers, or bread pieces.


This dip is best when made the day before. 
Store in an airtight container in the refrigerator for up to 4 days.


Calories: 158kcal | Carbohydrates: 1g | Protein: 1g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 173mg | Potassium: 47mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 0.3mg

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5 from 1 vote (1 rating without comment)

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